This week I had a pie in mind that I wanted to make, but I made the mistake of asking my husband if he had any requests, and he asked for lemon meringue pie.
Now the dilemma...my pie, or his pie? I compromised and made both.
I'd seen Paula Deen make a white chocolate macadamia nut pie one day on her show. It looked and sounded delicious. White chocolate macadamia nut cookies are one of my favorites so I figured this would also be wonderful.
The ingredients proved to be somewhat expensive--things can get pricy when you're making multiple pies. Between the white chocolate baking bars, whipping cream, cream cheese, and macadamia nuts, this really added up. My goal for next week will be to see how inexpensive I can keep things.
For my second set of pies I chose another Paula Deen recipe that said it was lemon meringue. Instead of the usual cornstarch, sugar and eggs mixture, it involved mixing eggs and lemon juice with sweetened condensed milk.
My pie crusts went really well.
Both fillings were fairly easy to make, too. I was glad since I was making a total of 6 pies! I spent a lot of time with my mixer today.
As I expected the white chocolate filling was delicious!
Pat tried the lemon meringue and he was not impressed. I tried it later, and found it to be most definitely non-traditional. It was more creamy, and not very tart at all.
Since I made 6 pies and we kept one of each kind, I had 4 to deliver.
I delivered one pie to a next-door neighbor. In return I got to see her beautiful just-remodeled kitchen. I now have extreme kitchen envy because everything she'd done was something I have been wanting to do with my kitchen.
Another pie went to a co-worker to "convince" her to trade a shift with me so I could go to a friend's wedding. Yeah, it's a bribe. She loved it.
The other two pies went to church friends. One of them is moving so I'm glad I got to get a pie to her before she moved. Both of them said, "You made my day!" and that made my day.
I'm really having fun with this.
White Chocolate Macadamia Nut Pie
Recipe courtesy Paula Deen, from FoodNetwork.com
Prep Time: 25 min
Inactive Prep Time: 4 hr 0 min
Cook Time: 5 min
Serves: 6 to 8 servings.
•3/4 cup semisweet chocolate chips
•1/2 cup heavy cream
•6 1/2 ounces cream cheese, softened
•1/3 cup sugar
•1/3 cup heavy cream, plus 3/4 cup, whipped soft
•6 1/2 (1-ounce) squares premium white baking chocolate, melted
•1/2 teaspoon orange zest
•2/3 cup roasted, chopped macadamia nuts
•1 pre-baked deep-dish (9-inch) pie shell
•1 1/2 cups heavy cream
•1/4 cup confectioners' sugar
•1 to 2 ounces chopped macadamia nuts
Place chocolate chips in a metal mixing bowl. Bring cream to a simmer over medium heat. Pour simmering cream over chips and stir until melted. Set aside and allow to cool to room temperature.
Beat cream cheese and sugar with a handheld electric mixer until smooth. Scrape bowl with a spatula and mix in 1/3 cup heavy cream. Add the melted white chocolate, zest, and nuts and stir just until incorporated. Fold in the whipped cream. Spread into pre-baked pie shell and level off using a rubber spatula. Put in freezer until frozen.
To finish pie, place the ganache in the microwave on low for no more than 10 seconds at a time. Stir after each warming, until ganache pours loosely but is not even close to boiling. Be very careful when warming chocolate, as it will burn very quickly when heated in the microwave. Once chocolate is scorched it is unusable. Spread warm ganache over top of frozen pie, smoothing to the edges with a spatula.
Beat cream and confectioners' sugar with a handheld electric mixer to stiff peaks. Transfer to a piping bag and pipe edges of pie with whipped cream. Sprinkle macadamia nuts over top. Refrigerate until ready to serve.
Lemon Meringue Pie
Recipe courtesy Paula Deen, FoodNetwork.com
Prep Time: 10 min
Cook Time: 15 min
Serves: 6 to 8 servings.
•1 (14-ounce) can sweetened condensed milk
•1/2 cup lemon juice
•1 teaspoon grated lemon zest
•3 egg yolks
•1 (8-inch) prebaked pie shell or crumb crust
•3 egg whites
•1/4 teaspoon cream or tartar
•1/4 cup sugar
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Preheat oven to 325 degrees F.
Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.